Overview
First reference guide on sourdough biotechnology
Highlights the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology
The first book of its kind dedicated wholly to sourdough biotechnology
Includes supplementary material: sn.pub/extras
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Table of contents (12 chapters)
Keywords
About this book
Editors and Affiliations
About the editors
Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research.
Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.
Bibliographic Information
Book Title: Handbook on Sourdough Biotechnology
Editors: Marco Gobbetti, Michael Gänzle
DOI: https://doi.org/10.1007/978-1-4614-5425-0
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2013
Hardcover ISBN: 978-1-4614-5424-3Published: 11 December 2012
eBook ISBN: 978-1-4614-5425-0Published: 12 December 2012
Edition Number: 1
Number of Pages: VI, 298
Topics: Food Science, Biochemistry, general, Biotechnology